Chicken, broilers or fryers, giblets, cooked, fried

402 calories in 1 cup, chopped or diced

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Calories in Chicken, broilers or fryers, giblets, cooked, fried
Chicken, broilers or fryers, giblets, cooked, fried Suggest a better name
402 calories in 1 cup, chopped or diced
1 cup, chopped or diced = 145g ≈ 0.320lb ≈ 5.11oz
2.77 calories / gram
10 Weight Watchers points
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Calorie Sources:50% proteins; 44% fats; 6% carbohydrates
Fats:19.52 g (176 calories, 13% by weight)
Carbohydrates:6.31 g (24 calories, 4% by weight)
Proteins:47.18 g (201 calories, 33% by weight)
Alcohol:~
Water:69.44 g (48% by weight)
Fat Composition:38% monounsaturated; 33% saturated; 29% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.65 g
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped or diced
1 unit (yield from 1 lb ready-to-cook chicken)
Food Group:Poultry Products
USDA #:5021
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Vitamin A:17297 IU
Retinol:5.19 mg
Retinol Activity Equivalent:5.19 mg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:130.50 mcg
Vitamin B-2:2.20 mg
Vitamin B-3:15.92 mg
Vitamin B-5:6.45 mg
Vitamin B-6:884.50 mcg
Vitamin B-9:549.55 mcg
Food folate:549.55 mcg
Dietary Folate Equivalent:549.55 mcg
Folic acid:~
Vitamin B-12:19.30 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:12.61 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):26.10 mg
Copper (Cu):609.00 mcg
Fluoride (F):~
Iron (Fe):14.96 mg
Magnesium (Mg):36.25 mg
Manganese (Mn):319 mcg
Phosphorus (P):0.41 g
Potassium (K):0.48 g
Selenium (Se):151.09 mcg
Sodium (Na):0.16 g
Zinc (Zn):9.09 mg
Cholesterol:0.65 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:6.31 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:47.18 g
Essential amino acids
Phenylalanine:2.15 g
Leucine:3.77 g
Methionine:1.17 g
Lysine:3.39 g
Isoleucine:2.36 g
Valine:2.51 g
Threonine:2.12 g
Tryptophan:0.54 g
Histidine:1.09 g
Arginine:3.12 g
Non-essential amino acids
Alanine:2.29 g
Aspartic acid:4.38 g
Betaine:~
Cystine:0.62 g
Glutamic acid:7.32 g
Glycine:2.58 g
Hydroxyproline:~
Proline:2.45 g
Serine:2.07 g
Tyrosine:1.54 g
Fats Total:19.52 g
Saturated fatty acids:5.51 g
Monounsaturated fatty acids:6.41 g
Polyunsaturated fatty acids:4.90 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:87 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.06 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.06 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.42 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.97 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:14.50 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.90 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.19 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.70 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:14.50 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:14.50 mg
Docosahexaenoic (DHA) [22:6 Ω-3]:58 mg
Ash:2.57 g
Caffeine:~
Theobromine:~
Product Type:Chicken
Weight Watchers Points:10 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
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Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
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